Thursday, December 03, 2009

Chicken Souvlaki

In continuing with my raiding of the Cooking Light recipes on, I am happy to share this Chicken Souvlaki recipe.  After finding a tzatziki sauce of my own that I love, I'm always looking for an excuse to use it.  The Cooking Light recipe had one included with it, but why mess with perfection (or close enough for me)?  Unfortunately, Rick wasn't able to come over for dinner due to his needing to ready his house for a showing tomorrow, but it meant that I had some yummy leftovers to take for lunch.  Because it was a cold, dark, rainy night, I opted to use my broiler to cook the chicken and zucchini on skewers that I soaked for 30 minutes while the chicken and zucs marinated in the refrigerator. I also added a little pepper to the marinade as well.  Of course, I had to serve it with a pita that I toasted in the toaster oven (would've preferred to grill but it's not that time of year) on medium.  And here's what I did...

Chicken Souvlaki with Zucchini
  • 3  tablespoons  fresh lemon juice
  • 1 1/2  teaspoons  chopped fresh or 1/2 teaspoon dried oregano
  • 2  teaspoons  olive oil
  • 1/2  teaspoon  salt
  • 1/2 teaspoon pepper
  • 4  garlic cloves, minced
  • 1/2  pound  skinless, boneless chicken breast, cut into 1-inch pieces
  • 1  medium zucchini, halved lengthwise and cut into 1/2 inch pieces
Preheat the broiler.

Soak bamboo skewers in water.

Combine first 6 ingredients in a bowl and stir to combine.  Add chicken and zucchini and marinate (covered) in the refrigerator for 30 minutes.

Thread chicken and zucchini on the skewers (alternating chicken and zucchini).   Spray the broiling pan with cooking spray and place in oven.  Broil the skewers, turning every 3 minutes, until done, about 9 minutes total. Transfer the chicken to a plate.

Serve with tzatziki sauce and pita bread.


1 comment:

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